enzymatic browning 中文意思是什麼
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Malonaldehyde, a marjor product of the peroxidation of polyunsaturated lipids, may play an essential role in the formation of the fluorescent products in lipofuscin - like fluorescent pigments and in the blood viscosity increase. fluorescence and non - enzymatic browning were observed in reactions between ascorbic acid ( asa ) and amino acids ( aa ) as well as in reactions involving asa autoxidation and / or polymerization in the presence of trace amounts of adventitious iron
在同時進行的熒光測定中，我們發現，丙二醛（ 20mm ）能迅速地降低蛋白溶液的典型熒光（ 280nm 350nm ） ，而就此產生在395nm的波長激發下，發射出波長為460nm的熒光，造成蛋白質的變構變性。 -
Enzymatic browning is not unique to apples
酶的褐色化反應並非單單出現在蘋果身上。 -
Study on inhibiting enzymatic browning in fresh - cut lotus roots
鮮切蓮藕酶褐變的控制方法 -
The result showed that non - enzymatic browning of greengage juice could be inhibited and natural primrose yellow could be kept in the plasming of greengage by adding 0. 2 % ( mass fraction ) sodium erythorbate ; non - enzymatic browning of greengage juice was restrained more remarkably by vacuum concentration than by normal pressure concentration ; the non - enzymatic browning of greengage juice increased and the color darkened with the increase of concentration and processing temperature ; non - enzymatic browning of greengage juice in the storage could be inhibited under the condition of low temperature, and frozen storage was the best store method of greengage concentrated juice
摘要結果表明：在青梅果打漿時加入質量分數為0 . 2 %的異抗壞血酸鈉，可防止果汁氧化褐變而保持天然淡黃色澤；減壓濃縮較常壓濃縮明顯抑制了非酶褐變的發生；隨著果汁含量和加工溫度的提高，非酶褐變加快，色澤加深；低溫有利於青梅濃縮汁的貯藏，冷凍貯藏是最佳的貯藏條件。 -
The study on controlling enzymatic browning reactions of preserved apricot during storage
控制杏脯貯存期發生酶褐變的研究 -
In fact, browning by ppo is not always an undesirable reaction ; the familiar brown color of tea, coffee and cocoa is developed by ppo enzymatic browning during product processing
事實上，多酚氧化酶的褐色化反應並非總是多餘的：茶、咖啡和可可常見的暗色調，就是在產品加工處理期間，通過多酚氧化酶的褐色化反應添加上去的。 -
Enzymatic browning and its control during sweet potato processing
蒸煮過程中稻米水分狀態的質子核磁共振譜測定
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